Chicken with Asparagus and Mushrooms

4 medium sized, skinless, boneless Chicken Breasts Halves
1/4 coarsely ground Black Pepper
3/4 teaspoon Salt
3 teaspoons Olive Oil
1 medium Onion, chopped
1/4 pound Shitake Mushrooms, sliced thin, no stems
1/4 pound White Mushrooms, sliced thin
1 1/2 pound fresh Asparagus, trimmed and cut into 2" pieces
1/2 cup Light Cream

Sprinkle chicken with pepper and 1/2 tsp. salt. In non-stick 12" skillet, heat 1 tsp. olive oil over medium-high heat until hot, but not smoking.

Add chicken and cook 6 minutes, reduce heat to medium; turn chicken over and cook 6 to 8 minutes or until juices run clear. Transfer to platter, cover with foil and keep warm. In same skillet, heat remaining 2 tsp. oil over medium heat until hot. Add onion and mushrooms and cook until vegetables are tender and liquid evaporates, about 5 minutes, stirring often. Add asparagus, 1/4 cup hot water and remaining 1/2 tsp. salt, to mushroom mixture; heat to boiling. Cook until asparagus is tender-crisp, about 5 minutes, stirring often. Stir cream into mixture and heat through, do not boil. To serve, pour asparagus mixture over chicken.